Gombapaprikás & Spaetzle

This is a Hungarian recipe for a mushroom "goulash".  However it's called a paprikash, (i.e. a dish made with a spade full of paprika) because a goulash refers quite specifically to the beef dish. 

Ingredients
serves 4
for the goulash
30g butter 
2 large onions, finely chopped
1kg mushrooms, mixed, button, shitake, portabello, cut into bite size chunks
1/4 tsp caraway seed 
1/2 tsp dried marjoram 
2 garlic clove, minced 
5 tbsp sweet paprika 
1 ltr vegetable stock 
1 tbsp tomato paste
100ml sour cream (optional)
salt 
ground black pepper

for the spaetzle
4 eggs
80ml milk
2 tsp salt
300g plain flour
4 tbsp unsalted butter
1 tsp white pepper
¼ tsp nutmeg

Method
In a large pot melt the butter over a medium high heat. Fry the onions for about 5 minutes until soft, then add the mushrooms. Stir in well and continue to cook for a further 3 minutes. Add the caraway seed, marjoram, garlic and paprika. Pour into the pot warm veg stock water, stir well and lower heat to low.  Simmer for at least half an hour.  

In a medium bowl, whisk together the eggs, milk, and salt. Add in the flour and stir until well combined. Bring a large pot of salted water to a boil over high heat. Place a colander with large circular holes over the top, then pour the batter into the colander. 

With a spoon quickly force the batter to drop through, shaking the colander as you do so that the batter drops into the boiling water. 


Give the small dumplings a stir  and let them cook for 1 to 2 minutes, until floating on the surface. Remove with a slotted spoon and place in a large bowl. Toss with butter, nutmeg and white pepper. 

Season the mushroom paprikash  with plenty of salt and pepper (to taste).

Serve on top of a portion of spaetzle.